Scallop Salad with Perilla Leaf Aroma
Side Dish·Grilling·1 serving (approx. 200g)
• Pomegranate juice and perilla leaves were used instead of salt in the salad dressing to add a sweet and sour taste and aroma and reduce the amount of salt used.
Calories
155kcal
Carbs
6g
Protein
28g
Fat
2g
Sodium
168mg
Ingredients
Main
Others
Stonecrop(10g), Perilla Leaf(3sheet(s)), Scallop(5pcs) , Edible Flower(a little) , Olive Oil(60g), Pomegranate Concentrate(3g), Lecithin Powder(0.5), Pepper Powder(a little)
Finding these ingredients in the US
- Perilla LeafKorean markets only, sometimes labeled 'sesame leaves'. Shiso looks similar but tastes different — there is no true substitute.
Nutrition Facts
Per 100g of main ingredientsScallop
- Rich in protein (17g) — used to build and maintain muscle and body tissue
- Rich in vitamin B3 (niacin) (1.9mg) — supports energy metabolism and skin health
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Clean the stonecrop, soak in cold water, and drain; wash the perilla leaf and pat dry on both sides one by one; and soak the edible flower in cold water.
🔍Pour olive oil (50g) into a frying pan and preheat, deep-fry the perilla leaf until crisp and translucent, drain, and set aside the remaining perilla leaf oil in the pan.
🔍Add water (100ml) and lecithin powder to the pomegranate concentrate and blend to make pomegranate foam.
🔍Remove the membrane from the scallop, wash in cold water, score finely, and sprinkle with pepper.
🔍Heat olive oil (10g) in a heated pan and grill the scallop until golden on the outside.
🔍Plate the fried perilla leaf, stonecrop, grilled scallop, and perilla leaf oil in order, and top with pomegranate foam to finish.